????巧克力品鑒師

????高迪瓦巧克力（Godiva）雇傭了數(shù)百名員工生產(chǎn)、銷售巧克力。但公司最難招聘到合適人才的崗位是感官技術(shù)專家（sensory technologists）——也就是“那些能夠區(qū)分不錯(cuò)的巧克力和極好的巧克力之間的差別的人，”高迪瓦全球資深研究和品質(zhì)副總裁韋恩?普格利亞說(shuō)。這些技術(shù)專家需要能察言觀色，從消費(fèi)者試吃巧克力的反應(yīng)中捕捉信息。他們需要掌握消費(fèi)者對(duì)一款新巧克力的外觀感受、包裝拆開(kāi)的難易、在口中多快融化。他們同時(shí)還要了解不同地區(qū)之間的偏好差異，普格利亞指出，例如歐洲人吃的巧克力必須更醇厚，甜度較低，比美國(guó)的巧克力有更豐滿的可可口感?！斑@份工作需要很高的天分，”他補(bǔ)充說(shuō)?！案叩贤哒J(rèn)為巧克力是‘食品和時(shí)尚的綜合體’?！?/p>

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????Godiva hires hundreds of people to make and sell chocolates. But the hardest jobs to fill are sensory technologists, "people who can distinguish between really good and really great," says Wayne Puglia, Godiva's senior vice president of global research and quality. Such professionals need to read between the lines as they watch consumers take taste tests. They need to understand the reaction to a new chocolate's appearance, ease of opening, how quickly it melts in the mouth. They also need to know regional preferences, says Puglia, noting that European chocolates must be richer, less sweet, and have more pronounced cocoa notes than American chocolates. "It requires a high degree of intuition," he says. Godiva considers chocolate "a hybrid of food and fashion."